But all that being said about modulation, if you're serving people delicious food, they won't complain. Sally Schneider complaindeliciousfood Change image and share on social
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing. Sally Schneider bookchefcook share on social
So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here. Sally Schneider attemptbiteequipment share on social
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do. Sally Schneider immenselykitchenlearn share on social
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff. Sally Schneider backbreakchef share on social
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking. Sally Schneider aimbusycook Change image and share on social
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health. Sally Schneider balancebuoyantfood Change image and share on social
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them. Sally Schneider coatcookcover Change image and share on social
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out. Sally Schneider balancehormain Change image and share on social
You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it. Sally Schneider busycookeasy Change image and share on social
